Zucchini Bread recipe

This is so simple, anyone could make it.
http://www.chatelaine.com/recipes/chatelainekitchen/cooking-club-challenge-zucchini-bread/

Let’s get started! Here’s this week’s challenge recipe:

 

 

Sharp-cheddar zucchini bread

Preparation time:15 minutes
Baking Time: 45 minutes
Standing Time: 10 minutes
Makes: 16 Slices
Ingredients

• 1  medium zucchini
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1/2 tsp each baking soda and ground nutmeg
• 1/4 cup each granulated and lightly packed brown sugar
• 2 cups grated cheddar cheese, preferably old
• 2  eggs
• 1/3 cup vegetable oil

Instructions

• Preheat oven to 350F. Lightly coat a 9×5 inch loaf pan with oil. Using a large holes on a box grater, grate unpeeled zucchini. Using your hands, squeeze out as much liquid as possible. Pat dry with a kitchen towel. Zucchini should measure about 1 cup.
• In a large bowl, using a fork, stir flour with baking powder, salt, baking soda and nutmeg. Stir in granulated and brown sugars. Stir in zucchini and 1 1/2 cups cheese.
• In a small bowl, whisk eggs with oil. Pour over flour mixture and stir just until mixed. Batter will be thick. Scrape into prepared loaf pan. Smooth top as best you can, then sprinkle with remaining 1/2 cup cheese.
• Bake in centre of preheated oven until a cake tester inserted into centre of loaf comes out clean, 45-50 minutes. Let stand 10 minutes. Then carefully turn loaf onto a cooling rack. Terrific warm or at room temperature